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APA Citation
Deleu, L. J., Melis, S., Wilderjans, E., Van Haesendonck, I., Brijs, K., & Delcour, J. A. (2017). protein network formation during pound cake baking: The role of egg yolk and its fractions. Food hydrocolloids, 63, 226–232. http://access.bl.uk/ark:/81055/vdc_100039152201.0x00002a